Asparagus and Cherry Tomatoes with Orange Pepper and Dill Eggless Mayonnaise

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

In mayonnaise-type sauces, all sorts of things other than egg can be used to form the base with which to amalgamate the oil. In this recipe sweet peppers add a specially good flavour.

If you like, you can grill the asparagus instead of steaming it. Serve with good bread, which can be torn up and dipped into the delicious sauce.


  • 675 g/ lb asparagus
  • 225 g/8


To make the sauce, cut the peppers in half, discard the seeds and stem and chop the flesh roughly. Peel the garlic and chop roughly. Put 2 tablespoons of the olive oil in a heavy saucepan over a medium heat. Add the chopped peppers and garlic, put on the lid and cook fairly gently for 10-15 minutes,